Ingredients

16 ounces mango chunks (1 pound), frozen or fresh

2/3 cup honey

1 small lime, juiced

1/8 teaspoon salt

2 cups full-fat yogurt, chilled

Instructions

In a medium saucepan, combine the mango (frozen or fresh), honey, lime juice and salt. Bring the mixture to a gentle boil over medium heat. Reduce heat to maintain a simmer, then cook, stirring occasionally, for 15 minutes.

Remove the mango mixture from heat and let it cool for a few minutes. Purée the mixture in a blender until it is completely smooth.

Transfer the mixture to a bowl (using a larger bowl will help the mixture cool faster) and refrigerate it until the mixture is thoroughly chilled. You can let it cool in the refrigerator for a few hours, or even overnight, or speed up the process by placing the bowl in the freezer, stirring every 15 minutes or so, for about 45 minutes.

Mix together your chilled mango mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.

Notes

Recipe adapted from my blueberry frozen yogurt. On the yogurt: I used Trader Joe’s European-style organic full-fat yogurt (my favorite kind). I *think* full-fat Greek yogurt will work as well, but there’s a chance the mixture will be too thick to churn. Let me know if you try!A note on ice cream makers: I love-love-love my 2-quart Cuisinart. If you don’t have an ice cream maker and don’t want to buy one, here are a couple of methods that might work for this frozen yogurt (I haven’t tried them): how to make ice cream with a food processor (tips from Jeni Britton) and how to make ice cream without a machine (by David Lebovitz).

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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